* 4 whole pigeons, plucked and gutted and cleaned
* 2 Onions
* 3 tablespoons Ghee
* Sea Salt to taste
'''Spice mixture'''
* 12 dry Chillies
* 1 teaspoon Cumin seeds
* ½ teaspoon black Mustard seeds
* 2.5 cm (1") Ginger, peeled and Grated
* 1 teaspoon Turmeric powder
* 1 teaspoon fenugreek seeds, powdered
* 6 Cloves of Garlic, peeled and crushed
* 1 to 2 tablespoons Malt Vinegar, Sherry vinegar or Red wine vinegar

===Method===
* In a Coffee grinder or Food processor, blend all the Spice mixture ingredients to a fine paste
* Quarter the pigeons
* Peel and slice the Onions
* In a Wok, Fry the Onions in the Ghee until softened, about 4 minutes
* Add the Spice paste and sizzle for 5 minutes, stirring well
* Add the pigeons and add just enough water to cover them
* Simmer slowly until the Pigeon is cooked and tender

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